Chicken Cordon Bleu Roll-Ups

albs  (6 pieces) boneless skinless chick. breast tenderized
6 slices ham
6 slices provolone cheese
2/3 cup bread crumbs
1/2 cup Parmesan cheese canned
1/4 cup fresh parsley
1/2 cup milk
6 toothpicks
9x13 foil pan

Place a slice of ham and a slice of cheese on each piece of chicken.  Roll up from short side and tuck ends.  Secure with toothpick.  In a shallow bowl, combine bread crumbs, parmesan cheese, and parsley,  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.  Place in 9x13 pan, cover with foil.

Thaw completely.  Bake uncovered at 425 for 30 min.  or until meat is cooked through.

Chicken pillows

2 pkgs crescent rolls

1 lb cream cheese

1/2 cup butter, melted

2 lbs boneless skinless chicken breast, shredded

2 eggs

2 sleeves ritz crackers, crushed

2 cans cream of chicken soup

1/2 cup milk

1 cup cheddar cheese, shredded

4 tbsps sour cream

In a large bowl, Mix  together the cream cheese and butter until smooth; stir in the shredded chicken.  Place in large ziploc.  For the sauce; mix milk, cheese, sour cream and cream of chicken soup.  Mix well and place in separate ziploc bag.

Preheat oven to 350 F.  Unroll each sheet of crescents, pinch the seams together and cut into 12 squares.  Evenly divide the chicken mixture amongst the center of the crescent squares.  Pinch the sides together to form a pill.

In a shallow bowl, beat the eggs with 1 tsp wear. Place crushed crackers in a separate shallow bowl.  Dip tops of pillows into egg wash and then into cracker crumbs.  Set aside on a baking sheet: continue with remaining pillows.  Bake about 20 min. or until puffed and golden brown.

Heat contents of sauce bag. Set aside to serve as topping for "pillows"

Sweet Hawaiian Chicken

2 lbs boneless skinless chicken breast
1 cup pineapple juice
1/2 cup  brown sugar
1/3  cup soy sauce
1 gallon freezer bag

Add all ingredients to bag.  Freeze

Thaw. Place in crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy.

Jen's Pot Pie

16 oz California Blend frozen vegetables

1 can cream of potato soup

1 cup milk

1 tsp seasoned salt

1 cup cheddar cheese, shredded

1 can french fried onions

1 lb boneless chicken breast, cooked ,chopped

1 tube  crescent rolls

1 gallon freezer bag

1 quart bag

Mix cream of potato soup with milk and salt in large zip bag.  Add mixture to veg. 1/2 cup cheese, 1/2 can onions and chicken.  Put remaining 1/2 cup cheese and onions in small bag

Thaw. Pour bag contents in a 9x13 pan.  Bake covered.  at 375 degreees for 30 min. or until it is bubbling.  Unroll crescent rolls, lay them on top of the vegetable mixture.  Bake uncovered for 15 min. Sprinkle 1/2 cup shredded cheese plus remaining onions over dough.  Bake 5 min more.

Stacey's Enchiladas

1 1/2 lbs boneless skinless chicken breast, shredded
1 can cream of chicken soup
12 oz cream cheese
25 oz Cheddar cheese, shredded
25 corn tortillas
1 16 oz jar green salsa
9x13 pan
tin foil

Cook and shred chicken and set aide.  Mix cream cheese, soup and salsa together.  Set aside.  Cut tortillas into fourths.  Put a small layer of mix on the bottom of the foil pan.  Lay out the tortillas to make a thin layer.  Layer sauce, chicken , cheese.  Repeat until pan is full, making sure the top layer is sauce and cheese.   Cover and freeze.

Cook for 40 min, if thawed.   1.5-2 hours if frozen 350

Hawaiian Haystacks

2 cans cream of chicken soup

1 cup  of boiling water

1 envelope italian dressing mix

1 cup mayo

1 1/2 lbs boneless skinless chicken breast, shredded

1 can chow mein noodles

1 chicken bouillon

Dissolve bouillon in 1 cup of water , put soup, broth dressing mix, mayo and chicken in bag.

Thaw and heat on stove or crockpot.  Serve with cooked rice.  Toppings can include: tomatoes, cheese, almonds, mandarin oranges, pineapple, olives, chow mein noodles, celery, green peppers, green onions, shredded coconut or whatever your heart desires.

Apple Barbecue Chicken

3 lbs boneless skinless chicken

1 tsp pepper

1 1/3 cups chunky applesauce

1 1/3 cups barbecue sauce

1/4 cup brown sugar packed

2 tsp chili powder

Put all ingredients in large ziplock bag 

Thaw cook in oven or crockpot

Sizzlin Chicken Skewers

2 lbs boneless skinless chicken breast
2/3 cup water
1/2 cup barbecue sauce
1/2 cup peanut butter
1/2 cup soy sauce
1/ 2 cup cilantro
1/4 cup honey dijon mustard

Cube chicken into small pieces.  Place in ziploc bag.  Add all other ingredients. Mill well Freeze

Thaw. Thread chicken onto skewers.  Discard marinade.  Grill for about 5-7 minutes.  Serve with extra sauce, if desired.  Goes well with rice

Pepper Jack chicken

6 Chicken breasts
1 1/2 pounds of pepper jack cheese
1/2 cup taco seasoning

Pound chicken to flatten
put a stick of cheese in the chicken and then roll up
roll around in the taco seasoning and then put in freezer bag to freeze.

Cook at 350 for 45 min. or until cooked.

Sour cream and lime chicken soup

3 chicken breasts
2 cloves garlic
1 onion, chopped
1/2 cup water
32 oz. chicken broth
16 oz salsa
1 cup of cooked rice
1 tsp salt
1 can corn
1 can black beans
4 oz can green chilies
Juice from 1 lime
1 (16 oz) tub sour cream

Cook chicken add it to the rest of the ingredients except for the lime juice and sour cream.

When ready to cook put in crock pot and warm up. Drop tbl  of lime  or more in sour cream put a drop on top of bowl of soup.

Rosemary Chicken with White Beans

3 lbs boneless skinless chicken breast
2 15 oz cans great northern beans
1 cup carrots, sliced
1/2 cup celery, sliced
2/3 cup Italian dressing
2 tsp rosemary
1/2 tsp salt
1 tsp pepper

Put all ingredients in gallon ziploc.  Freeze

Thaw. Place contents in crock pot.  Cover and cook on high for 3-4 hours or until the chicken is cooked through.

*I like to add extra carrots
* This is a whole meal you have your meat, beans and vegetables

Creamy White Chili

1 lb boneless skinless chicken breast, cubed
1 tsp salt
1 onion, chopped
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 15 oz cans great northern beans, drained
1/4 tsp cayenne pepper
1 cup sour cream
1 tbl oil
1 14 1/2 oz can chicken broth
1/2 cup cream
2 4 oz cans diced green chiles
1/2 tbl garlic powder
1 freezer bag (gallon)
1 freezer bag (quart)

In large pan saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 min. Put in large freezer bag. In small freezer bag, put sour cream and whipping cream. You can freeze both bags, but the small bag will have a weird texture so I don't freeze that one and eat it in that week.

Bacon Wrapped Chicken

2 1/2 lbs boneless skinless chicken breast
1 pkg cream cheese with chive and onion
1 tbl butter
1 pinch salt
1/2 lb bacon, uncooked
1 9x 13 pan

Flatten chicken breast with tenderizer. Spread 3 Tbsp cream cheese on breast Dot with butter and sprinkle with salt. Roll up and wrap with a strip of bacon. Place in 9x 13 foil pan. Freeze

Thaw. cook uncovered for 35-40 mins at 400 degrees. Broil for the last 5 min. to crisp the bacon, if desired.

6 servings

BBQ'd Chicken Fajitas

1 1/2 lbs boneless skinless chicken breast, sliced
1 green bell pepper
1 red bell pepper
1 onion thin wedges
3/4 cup bbq sauce
8 flour tortillas
1 gallon ziplock
1 9x13 foil pan

Toss chicken and veggies with bbq sauce. Place in ziploc. Freeze

Preheat grill to medium high. Poke holes in the bottom of the 9x 13 foil pan with a fork. Place chicken and veggie mixture in pan. Place pan on grill and cover grill with lid. Grill chicken and veggies for approx 20 min. or until chicken is cooked through and vegetables are crisp tender, stirring occasionally. Spoon evenly over tortillas. Top with cheese, salsa, and sour cream. Roll up and serve

6 servings

Baked Chicken Nuggets

2 lbs boneless skinless chicken breast
1 cup bread crumbs
1/2 cup Parmesan cheese (canned)
1 tsp salt
1 tsp thyme
1 tbl basil
1/2 cup butter , melted
1 gallon ziplock

cut chicken in the size you want your nuggets. Place in ziplock bag. Add melted butter, Close bag and squish around to coat chicken with butter . Add the rest of the ingredients to bag and squish around until all chicken pieces are well coated. Freeze

Thaw Spread on cookie sheet and bake at 400 for 20 min. Serve with dipping sauces of your choice

serves 6

Artichoke chicken

1 14 oz can artichoke hearts in water

3/4 cup Parmesan cheese canned

3/4 cup mayo

2 pinches garlic powder

2 pinches pepper

2 lbs boneless skinless chicken breast

Drain and chop artichokes. Combine artichokes, cheese mayo. Place chicken breasts in greased pan and sprinkle with garlic powder and pepper according to taste. Spread artichoke mixture over chicken. Cover with foil. Freeze

Defrost and bake uncovered at 375 for 35 minutes.

6 servings

Zesty slow cooker chicken bbq

3 lbs boneless skinless chicken breast
1 18 oz barbeque sauce
1/2 cup italian dressing
1/4 cup brown sugar
2 tbl worcestershire sauce

Place all in ziploc bag and freeze

Thaw and cook content in crock pot. Cook on high 3-4 hours or low for 6-8 hours.
Shred and put on a bun

Teriyaki Chicken

2 lbs bonelss skinless chicken breast
1 cup root beer
1 cup soy sauce
1 freezer bag

Put soy sauce and chicken in ziplock bag. Keep root beer separate. Freeze
Thaw Add rootbeer and let marinate. Grill